Easy vegan pumpkin cookies

IMG_1087These pumpkin cookies are easy to make, moist and delicious but be careful! They go fast!

what you will need-

2 cups flour (I used white but brown rice flour makes a great substitute if you are gluten free)

1 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1 can (15 oz) pumpkin puree

1 1/3 cups sugar

1/3 cup unsweetened almond milk

1/4 cup vegetable oil

1 3/4 tsp vanilla extract

Preheat the oven to 400 degrees

Combine the dry ingredients (flour, baking soda and cinnamon) in a small bowl.  Use a fork to combine and to sift.  Set aside.

Combine the remaining ingredients in a larger bowl or a mixing bowl.  Combine throughly.

Spoon in the dry mixture until the wet and dry ingredients are completely mixed together.

On a greased cooking sheet, spoon tablespoon sized dollops 2 inches apart.

Bake for 10-12 minutes, until the edges are crisp.  Allow to cool a few minutes on the cookie sheet then finish cooling on wire racks.



note- these cookies are incredibly moist,  it if you prefer them crunchier you can cook for a longer period of time, just be careful not to burn them!


Sweet and smokey butternut squash

img_3596This has a steak house type taste, with smokey flavors and spices!  It’s  vegan and is easy to make at home.  With only seven ingredients and almost no kitchen tools required  it’s sure to become one of your favorite twists on butternut squash.

what you will need-


l/2 butternut squash

2 TBSP coconut oil

1 tsp liquid smoke (I like hickory flavor the best for this recipe)

2 TBSP maple syrup

1 1/4 tsp garlic powder

1 tsp chili powder

1/2 tsp paprika


First, pre heat the oven to 400 degrees.   Wash the butternut squash well and cut in half.


Scoop out all the seeds.  Set aside for now.


In a separate small bowl, mix the maple syrup and liquid smoke until combined as wet ingredients.  In a different small bowl, measure and mix the dry ingredients (garlic powder, chili powder and paprika).  Mix with a fork for the best combination.

Melt the coconut oil by itself and leave it separate from the other ingredients.


Line a glass baking dish with tin foil and put some coconut oil on the foil.  Place the squash as pictured.  Drizzle the melted coconut oil on top.  Next, drizzle the wet mixed ingredients.  Sprinkle the spice mixture on top.

Bake at 400 degrees for 30-35 minutes, or until tender, flipping half way through so that the skin is now facing up.



Vegan bacon flakes

imageWhy are these called vegan bacon flakes?  Because using coconut flakes as a base gives it such a nice crunch!  It’s smokey,  savory and makes a wonderful salad topper!  Plus, it’s an easy recipe that requires five ingredients and about 20 minutes.


What you will need-


1 cup unsweetened coconut flakes (slightly underfill the cup)

1 TBSP soy sauce

3/4 TBSP liquid smoke

1/2 TBSP maple syrup

1/4 tsp. paprika


Pre heat the oven to 325 degrees.


In a small bowl,  mix the soy sauce, liquid smoke, maple syrup and paprika together.  In a separate and larger bowl, place the coconut flakes.  Next, slowly drizzle the wet mixture on top of the flakes.  Stir to make sure all the flakes have been covered.


Next, line a baking sheet with aluminum foil. Use Pam or coconut oil to grease the baking sheet. (You can also use parchment paper)

Put coconut flakes on top of the pan, making sure to spread them out so that they are very thinly lined up.

Cook for 15-20 minutes.  Making sure to flip at least every five minutes and to move some of the flakes from the edges to the center.


This is makes sure it comes out even!  Watch very closely after the first 10-12 minutes to ensure the flakes don’t burn!  They are thin and can burn easily.



They are PERFECT salad toppers too!

Roasted Root Vegetables


This dish will really get you into the fall spirit!  Nothing says autum like root vegetables.  The combination of red potatoes, sweet potatoes, parsnip and carrot is definitely one I will use again!

what you will need-


one large sweet potato or two medium sweet potatoes

half pound red potatoes

half pound parsnips

half pound carrots

extra virgin olive oil

2 teaspoons dried rosemary

1 tablespoon nutritional yeast (or more for a more cheesy flavor)

salt and pepper


First, preheat the oven to 425 degrees.  Then, wash and peel the carrots, parsnip and sweet potato.  Wash the red potatoes and cut out any eyes or undesirable spots.  Leave the peel on the red potatoes.

imageCut all the vegetables into approximately one inch squares.  Mix the Rosemary with about three tablespoons of olive oil.

imageDrizzle a baking pan with the Rosemary and extra virgin olive oil mix.  Place the cut veggies in the pan, making sure that they are not on top of each other.  Bake for 25-35 minutes until done.  Flip veggies half way through baking to ensure that both sides cook evenly.

Take out of the oven.  Sprinkle with nutritional yeast, salt and pepper.

serve hot.


Vegan Sweet Potato Mac and Cheese

imageSweet potatoes in Mac and cheese is out there, I know.  But it is so creamy, cheesy, savory and a bit sweet to boot!  Besides, it is such a pretty fall color without any need for dye or artificial anything.  It was a crazy idea, but it’s an easy dish that is so satisfying.

What you will need-

imageEight to ten oz. dried pasta (I used a whole wheat vegan pasta but any kind will work)

One very large or two medium sized sweet potatoes ( 1 1/2 cups worth)

1 cup cashew milk (unsweetened)

1/4 cup nutritional yeast

2 teaspoons minced garlic

1 tablespoon coconut oil

ground pepper (completely optional)

First, wash the outside the the sweet potato.  Then, make a few small cuts into the sweet potato with a knife.  Pretty much make stab wounds.  This will stop the sweet potato from exploding in the microwave.

imagePut the sweet potato in the microwave, and cook using the “baked potato” option.

While the sweet potato is cooking in the microwave, prepare the pasta according to the directions on the package.

imageWhen the pasta is done, drain and set aside.

The sweet potato in the microwave should be cooled down enough to safety work with by this point.

Take the sweet potato out of the microwave and place on a cutting board.

imageCut the sweet potato in half.  Then, use a spoon to scoop out the cooked interior.  For mine, I scooped out 1 1/2 cups worth of sweet potato flesh.

imagePut the 1 1/2 cups scooped out sweet potato flesh in the blender.  Add the cup of cashew milk, 1/4 cup nutritional yeast, 2 teaspoons of minced garlic and the tablespoon of coconut oil to the blender as well.  Blend completely, until smooth.

imageTake the smooth mixture out of the blender and put it in a pot.  Put heat on medium.

Add cooked pasta.  If desired, add a pinch of ground pepper.

imageMix well.  Keep on the stove until heated completely.

imagePut on plates and enjoy!

I garnished with a grape tomato and spinach leaves, but this is completely optional.



Easy vegan mashed carrots


this was actually really simple to make, and paired well with the peas and beans.   It’s also a great side dish because it is not only nutrient rich, but colorful!  Get into the fall season with style.

What you will need-


veggie bullion

cashew milk

First I took six large carrots, cleaned and peeled them. Then I cut the carrots into approx. one inch pieces. Then cook the carrot pieces in a pot on top of the stove, in boiling water for 10-15 minutes. When the carrots are soft enough to easily cut into with a butter knife, it’s ready. Drain the water, and use either a small hand blender, or a hand masher to mash up the carrots. Add vegetable bullion cube dissolved in 1/3 cup water. Add cashew milk to taste, I only put in 1/4 cup, but you can add more if you prefer it creamier.enjoy!  It’s nice to have a change up from mashed potatoes, especially with fall starting soon!